[edit] Ingredients
3 |
tablespoons Olive oil |
1 |
pound Wild mushrooms cleaned, stemmed, and chopped |
¼ |
cup Minced shallots |
2 |
tablespoons Minced garlic |
1 |
cup Port wine |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
1 |
Deboned quail, carcass removed and skin |
|
intact |
|
Emeril"s Essence see * Note |
[edit] Preparation
Step 1 |
In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. |
Step 2 |
Season the entire quail with Emeril"s Essence. Stuff the quail with the duxelle and set aside. |
Step 3 |
See "Dirty Rice Stuffed Chicken", the recipe for which is included in this collection. |
[edit] About Mushroom Duxelle Stuffed Quail
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